Otak-otak (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.

The earliest preparations of otak-otak are believed to have originated in Palembang cuisine of South Sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices. Regional varieties which bear the name otak-otak are widely known across Indonesia and other Southeast Asian countries, though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices. Three Indonesian cities are famous for their otak-otak: Palembang, Jakarta and Makassar. It is a culinary attraction for tourists from surrounding states and neighbouring Singapore, where the dish is known as otah or 烏打 in Chinese.

Regional varieties

There are different varieties of otak-otak originating from different regions. Although otak-otak is traditionally made with fish meat, modern versions of otak-otak may use crab or prawn meat or fish heads.

In Indonesia, otak-otak is commonly associated with Palembang, South Sumatra.

The otak-otak from southern Peninsular Malaysia and Singapore is wrapped up as a thin slice using banana or coconut leaf and grilled over a charcoal fire. As a result, it ends up drier and with a more distinct smoky fish aroma. Unlike the pale white colouration of most Indonesian otak-otak, otak-otak from Malaysia and Singapore is reddish-orange from the use of chilli paste and often heavily spiced.

Muar-style otak-otak is wrapped inside attap (nipa palm) leaves and clipped using a stapler or toothpick at both ends before being grilled or roasted on the stove.

Similar dishes

A dish similar to otak-otak from the Malaysian state of Terengganu is called sata. A similar Indonesian dish employing banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok that are made of fish paste cooked in banana leaves.

The northern Philippine province of Pangasinan has a similar dish called tupig, which is cooked in the same manner as otak-otak, though tupig is sweetened. A thick batter made of glutinous rice flour (known locally as galapong), coconut strips, coconut milk, sugar and nuts is wrapped in banana leaves, and then grilled over coals.

See also

  • Malay cuisine
  • Peranakan cuisine
  • Szczecin paprikas
  • Pempek
  • Lekor
  • Tamale
  • Conkie

References

  • Otak-otak Jakarta recipe
  • Otak-Otak Recipe
  • Terengganu government tourism – Otak-otak.